Kale and Sweet Potato Scramble

What’s for breakfast? Try this low carb, low inflammation combo to energize your morning and keep your head clear all day.

1 tsp oil (coconut, avocado or olive)

2 cups (or a giant handful of chopped kale)

4 eggs, scrambled with a whisk

Roasted Sweet Potato chunks (bake a few peeled, diced sweet potatoes at 350′ for 20 mins)

1 yellow onion, sliced into rings

1 green onion chopped

salt and pepper to taste

Instructions:

This is breakfast with no fuss. And if you keep a supply of roasted sweet potatoes on hand in the fridge or freezer (my natural grocers sells baked sweet potatoes ready to go in the freezer section) it’s super fast to throw together.  Saute the chopped kale and sliced onion in oil on medium heat until soft (2-4 minutes).  Then add scrambled egg, desired salt and pepper and scramble. Add sweet potato chunks and warm through, turning eggs to keep from burning.  Serve warm.  Deliciouso!

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